- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 tablespoons minced Italian parsley
- 1 1/2 teaspoons salt
- 1 teaspoon curry powder
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground coriander
- 1/4 teaspoon hot chile flakes
- 1/4 teaspoon black pepper
- 1 1/2 pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
- 1 pound red and/or green seedless grapes
- calories 314
- caloriesfromfat 40 %
- protein 30 g
- fat 14 g
- satfat 3.8 g
- carbohydrate 17 g
- fiber 1.6 g
- sodium 422 mg
- cholesterol 91 mg
How to Make It
In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, curry powder, paprika, cumin, thyme, coriander, chile flakes, and pepper. Add lamb and mix to coat thoroughly. Cover and chill at least 1 hour or up to 1 day.
Thread cubes of lamb alternately with grapes onto 6 or 7 skewers (see notes).
Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare; cut to test), 5 to 6 minutes, or just barely pink in the center (medium), 6 to 7 minutes.
Transfer skewers to a platter and sprinkle with remaining parsley.
Wine pairing: Juicy, spicy Zinfandel with good fruit (plums are a plus), herbs, and acid but restrained alcohol level and tannins. Best in our pairing: Ridge York Creek 2003 (Napa Valley; $28), Mayo Ricci Vineyard 2004 (Russian River Valley, CA; $30), and Seghesio 2004 (Sonoma County; $20).
Flavor bridges: A jammy Zinfandel sets off the grapes caramelized on the grill, and a spicy wine matches the exotic spices in the marinade for the lamb. Acid, again, counterbalances the grilled meat, while a reasonable alcohol level and tannins--along with good fruit--keep the spice-irritation factor in check.
Note: Nutritional analysis is per serving.